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L-citrulline

an amino acid that does not occur in proteins but is an intermediate in the conversion of ornithine to arginine
The chemical compound citrulline is an amino acid whose structure is: L-citrulline is made from L-ornithine and carbamoyl phosphate in one of the central reactions in the urea cycle. It is also produced from L-arginine as a by-product of the reaction catalyzed by the enzyme NO synthase. L-citrulline, while being an amino acid, is not involved in protein synthesis and is not one of the amino acids coded for by DNA.
Citrulline Introduction Citrulline is a classified nonessential amino acid that is, oddly, neither a component of any major proteins or enzymes. It provides for processes related to the production of energy in the body, and is responsible for the proper functioning of the immune system. Because of the nonessential nature of citrulline, it may not need to be consistently ingested from any dietary sources. Citrulline is a very unusual amino acid. A variety of biological and chemical reactions define citrulline. This amino acid is formed in the urea cycle with the addition of carbon dioxide, forming ornithine. The process continues as ornithine is combined with aspartic acid to form arginosuccinic acid, which is then further metabolized to the most humanly bioavailable form, L-arginine. This critical transformation, of citrulline to arginine, is fundamental for maintaining the homeostasis of certain toxicities within the body. Arginine itself is a key component in the formation of urea in the liver. The process of removing nitrogen metabolites from the body are directly dependant upon citrulline's conversion to arginine. Citrulline, aspartic acid, citric acid, and magnesium work synergistically to remove excessive nitrogen build-up, and aid in the digestion, absorption, and metabolic processes of specific proteins. Information concerning this amino acid remains scarce, and therefore not much scientific data is contained in this article.
L-citrulline---------------L-citrulline